In a wooden salad bowl, add lemon or lime juice, and finely grate in egg yolk (using the fine side of a box grater or a zesting rasp). Stir in garlic, mustard and anchovy paste (if using) with a fork. Stir in olive oil in a thin stream, then stir in water, Parmesan and season to taste.

Nice and freash. I used 3 anchovy fillets since can't find paste here in smalll town in eastern Finland. I 'd like to use plenty of black pepper. Keep it in fridge over night, next day the flavours are even better. Thanks Anna. We have used many of saled recipes which are exellent to taste during endless summer nights.